Enchiladas

Aztec to Tex-Mex

The enchilada is more than an everyday Mexican food. It is a history of Mexico—rolled, folded, and flat—that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped Mexico’s cuisine and culture.

Enchiladas: Aztec to Tex-Mex is a comprehensive exploration of one of Mexico’s most historic and popular foods. Illustrated with sumptuous photography, the collection showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them.

It is a complete guide to enchilada cooking techniques with step-by-step instructions for preparing, assembling, plating, and garnishing each dish, including

Experience the history of Mexico through its most delicious ambassador, the enchilada!

Accolades

Designated as a Best Cookbook of 2015 by Huffington Post

Winner of USA Category for the Best Latin American Cuisine Book published outside Latin America in the 2015 Gourmand World Cookbook Awards

Winner of 2016 Independent Publisher Silver Book Award for Cookbooks

Praise

“Enchiladas: Aztec to Tex-Mex has legs — it could essentially help spread the gospel of enchiladas callejeras, or Tex-Mex, across the country.”
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— San Antonio Current

“[Lawton and Dunn] use the storied dish as a lens to illuminate the rich history of Mexico.”
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— San Antonio Express-News

“Restaurateur Cappy Lawton and acclaimed food writer Chris Waters Dunn explore the history, flavors and recipes of the enchilada, which has become one of the most beloved dishes in the world.”
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Chris Waters Dunnis a San Antonio native and holds a graduate degree in creative writing from the University of Denver. Dunn worked for decades in Nashville as a songwriter and record producer. As Chris Waters, he wrote dozens of hits, including nine #1 country songs. Dunn retired from the music business to pursue a second career in culinary studies, graduating with honors from the Culinary Institute of America.

Cappy Lawton has designed, developed, and operated twenty-nine restaurants throughout Texas. After studying business and engineering at the University of Texas at Austin and having a successful career as an aeronautical designer, he entered the restaurant business.Lawton and his wife, Suzy, love food and travel and have spent many years traveling throughout Mexico.Today the Lawtons and their son, Trevor, own and operate three restaurants in San Antonio: La Fonda on Main, Cappy’s, and...